The kitchen

Simplicity is an arrival point, a goal I pursue to get as close as possible to the people who eat my dishes

Raw materials

Here, the raw materials are dictated by the rhythm of the seasons, by the relationship with the most interesting producers and by the instinct of the Chef and his team. Thus, during the year, the best fish of the Adriatic peek out from the restaurant menu, wild herbs, collected along streams, in ditches or in some embankments, and vegetables from the gardens surrounding Montecosaro.

Raw materials

Here, the raw materials are dictated by the rhythm of the seasons, by the relationship with the most interesting producers and by the instinct of the Chef and his team. Thus, during the year, the best fish of the Adriatic peek out from the restaurant menu, wild herbs, collected along streams, in ditches or in some embankments, and vegetables from the gardens surrounding Montecosaro.

Garden in the plate

The “Garden in the plate” is the most complete form of my idea of cooking: a selection of herbs spontaneously placed on a vegetable base and millimetrically spaced from each other to make each bite and each flavor a different feeling, good or bad that it is. A “showcase” of the vegetable landscape that I have, therefore the authentic reflection of an idea of seasonality without compromise and of the close synergy with the territory I love.

Garden in the plate

L’Orto nel piatto è la forma più compiuta della mia idea di cucina: una selezione di erbe spontaneamente adagiate su una base vegetale e millimetricamente distanziate l’una dall’altra per fare di ogni boccone e di ogni sapore una sensazione differente, buona o cattiva che sia. Una vetrina del panorama vegetale di cui dispongo, quindi il riflesso autentico di un’idea di stagionalità senza compromessi e della sinergia stretta con il territorio che amo.

Spaghetti

I love spaghetti. Eating and cooking them is a pleasure, which is why I have always dedicated attention and research to them. They attract me because they can take a thousand forms, be accompanied in a thousand ways, but they never lose their identity. Spaghetti have a very particular pride, which seduces me every time I find them in front of me. I will never stop cooking them.

Spaghetti

I love spaghetti. Eating and cooking them is a pleasure, which is why I have always dedicated attention and research to them. They attract me because they can take a thousand forms, be accompanied in a thousand ways, but they never lose their identity. Spaghetti have a very particular pride, which seduces me every time I find them in front of me. I will never stop cooking them.

Zuppa di cipollotti arrostiti, uovo al tegamino e primi germogli di basilico - 2012

Arancino di caprino, ortaggi, riso e sale ai lamponi - 2014

Manzo fondente e vegetali - 2014

Oca in potacchio con tortello d'oca in brodo di pomodori verdi tigrati - 2019

Tutte le parti dell'agnello fritto ed erbe al limone - 2019

Triglia burro e salvia - 2019

Crema, ciliegie e malva - 2019